INSPECTION REPORT Health Protection MLOO-BA3VTD

PREMISES NAME MSA Manor		Tel: (604) 853-5831 Fax:
PREMISES ADDRESS 2510 Gladwin Rd Abbotsford, BC V2T 3N9		INSPECTION DATE March 8, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Babak Nouraee		NEXT INSPECTION DATE March 15, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quat sanitizer in the bucket measured to be 100 ppm. The manufacturer's instructions indicate the effective concentraton to be 200-400 ppm. Corrective Action(s): Discard this bucket of sanitizer. Manually prepare sanitizer following the manufacturer's instructions. Use test strips to ensure concentration is at 200-400 ppm. Ensure sanitizer is available when kitchen is in use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Quat sanitizer dispenser appears to not be in good working order. Sanitizer that is dispensed measured at 100 ppm. Corrective Action(s): Adjust or repair the sanitizer dispenser so it is capable of dispensing Quat sanitizer at 200-400 ppm as per manufacturer's instruction. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Stand-up coolers at < or = 4C - Freezers (stand-ups, chests) at < or = -18C - Hot holding units were not in use at the time of inspection. Ensure they are capable of maintaining 60C or greater. - High temperature dishwasher is available. Final rinse temperature reached 77.5C at the plate level. - 200 ppm Quat sanitizer manually prepared in bucket with wiping cloths. Ensure manufacturer's instruction are being followed to achieve 200-400 ppm. - Bulk food scoops are stored in a sanitary manner - Dry storage area is maintained - Ventilation hood is maintained. Professional service is provided every 6 months. - Temperature monitoring is in place - Generation sanitation is good - No signs of pests observed during inspection - Premise is well lit. Lights are equipped with shatterproof covers. - Permit is posted